Homemade Hummus



3 cans of chickpeas, drained and rinsed thoroughly

5 tbsp tahini

6 cloves garlic minced

Juice from 2 large fresh lemons

1/3 cup avocado oil, plus 1 tbsp (for browning garlic)

1/3 tsp.  sea salt

1/8 to ¼ cup water


Brown the garlic in a skillet with 1 tbsp. avocado oil over medium heat (about 3-5 minutes).

In a large food processor, add the tahini, browned garlic, lemon juice, olive oil, salt, and 1 cup of drained and rinsed chickpeas. Process the mixture until everything is mashed, than add another cup of whole chickpeas.

Repeat these processes until all of the chickpeas have been added, adding some of the water when the mixture becomes too dry.

Blending should take place for several minutes, until the hummus is smooth and creamy.

Serve the hummus on a plate or in a shallow bowl. Drizzle with olive oil and serve with your favorite vegetables, Sesame Flatbread Crackers, or whatever you fancy.

For more Allergy-Friendly Back-to-School Snacks recipes that the whole family can enjoy checkout:

Chewy Banana Granola Bars


Chocolate Chia Pudding